Vinegar Chicken with Olives and Sun Dried Tomatoes

Unless you’re a vegetarian, chicken is probably your main source of protein. In our house we eat chicken at least twice a week and sometimes have to ward off the “chicken again!” feeling. So, it stands to reason that we are always trying new ways to change the same menu. As I am sure you all know, this can be challenging, especially so if you are a white meat only kinda person, like me. This recipe of chicken with olives and sun-dried tomatoes really paid off. Roasting the chicken in a good quality white wine vinegar created a tangy sauce that we spooned over garlicky quinoa. The olives and sun-dried tomatoes were excellent additions. The flavors of this dish really made my palate come alive in a new and refreshing way.

Vinegar Chicken with Olives and Sun Dried Tomatoes

• 3-4 lbs Chicken pieces (Bone-in and skin on)
• 1 tsp ground turmeric
• 6 tbsp Olive Oil
• Salt and Pepper (to taste)
• 1/2 cup white wine vinegar
• 2 cups Castelvetrano Olives (pitted)
• 1/4 cup Sun Dried Tomatoes
• 2 cloves garlic (minced)
• 1 cup parsley (chopped)

1. Heat oven to 450°

2. Place chicken in a large bowl and toss with 2 tbsp of Olive Oil and the turmeric to coat thoroughly.

3. Season with a little salt and pepper to taste

4. Place chicken on a rimmed baking sheet, skin side up and cover with the vinegar mixture

5. Bake chicken until cooked through and browned all over, about 40 minutes

6. While the chicken is baking combine the olives, garlic, sun dried tomatoes and parsley witht the remaining 4 tbsp of oil.

7. When chicken is cooked remove from the oven and transfer to a serving platter

8. Add athe olive mixture to the same baking sheet and use a spoon to scrape up the remaining bits of chicken. Mix the olive mix in with any remaining chicken juices then pour all over the chicken and serve

Why Castelvetrano Olives?

This recipe is largely about the olives. If you have never tried a Castelvetrano olive you really are missing out on a treat. These particular olives are like no other. They have mild flavor profile, almost sweet as well as salty, if that is possible. They are firm and crunchy on the outside with an incredibly buttery texture on the inside. They really are nice ‘meaty’ olive. The vibrant green color of the Castelvetrano olive will cause you to begin eating with your eyes long before the first bite makes it to you lips. They also make a great snack. These olives are standard in my pantry now and the sauce that is created in this chicken with olives and sun-dried tomatoes recipe can easily be recreated for use with a nice flaky fish. If you need just one more reason to try these olives it would be the nutrition they impart. They are a great source of vitamin E, which can help reduce inflammation. They are a large source of healthy fats, particularly monounsaturated fats, which have been proven beneficial in helping to reduce blood pressure and improve the immune system. Castelvetrano olives are readily available in most grocery stores or on Amazon.

Vinegar Chicken and Sun Dried Tomatoes

Well, who doesn’t love sun-dried tomatoes? They offset the saltiness of the olive with a hint of sweetness. Sun dried tomatoes offer all of the nutrition of fresh tomatoes. They are rich in vitamins as well as calcium, choline and iron. While they are very rich in potassium, they are likewise rich in sodium so eat with caution. Do over do it. None of us needs that much sodium in our diets.

source https://www.recipecritique.com/vinegar-chicken-with-olives-and-sun-dried-tomatoes/

Beet Dip with Greek Yogurt

Fresh Beet Dip with Greek Yogurt

If you try no other appetizer on this site, I implore you to bust out your food processor and try this amazing beet dip with Greek yogurt. The sweet, earthy flavor of the beets perfectly compliment the tartness of the greek yogurt and the red pepper flakes add just enough oomph to make this a total winner. As an added bonus, if serving this at a gathering, the vibrant color alone will entice and leave your guests believing you are a culinary master extraordinaire. If all this does not seal the deal, the nutrition found in beets is one heck of a good reason to find more ways to add them to your table.

Fresh Beet Recipe Nutrition

There are usually two sides to the beetroot scenario. There are those that love beets and sadly those that don’t. For those of us that are already embracing this root vegetable into our diets, great job! Beets have so much nutritional value. Beets are an extremely good source of folate, manganese, fiber, potassium, iron and vitamins C and B6. Rich in antioxidants, beets are reported to assist with inflammation, detoxification and heart health. Interestingly enough, beets are long held responsible the the good health and long life of Russians, care of their borscht consumption. Hmm, Does anyone have a good borscht recipe? LOL.

Beet Dip with Greek Yogurt

A healthy raw beet and Greek yogurt dip served with pita bread

• 1 large beet (peeled and chopped)
• 1 lemon (juiced, plus another for juicing and zest)
• 1 cup walnuts (toasted, plus more for garnish)
• 1 tbsp pomegrante molasses
• 1 tsp red pepper flakes
• 1 large garlic clove (peeled and chopped)
• 1 tsp kosher salt (more or less to taste)
• 1/2 cup Extra Virgin Olive Oil (plus more for garnish)
• 1 cup Greek Yogurt (strained, for serving)
• Pita bread for serving

1. Atleast one day prior to serving this dip, place the Greek yogurt into some cheese cloth or clean kitchen towl to drain. Keep overnight in the fridge..

2. Place beets, walnuts, lemon juice, molasses, red pepper flakes, garlic and salt into your food processor. Pulse on high until beets and nuts are finely chopped, scraping down the sides as needed. Add the EVOO and blend again until a rough paste is formed. Add additional salt, pepper or lemon juice as desired

3. Place the Greek yogurt into a bowl and use a spoon to smooth the top. Place the beet mix on the top of the yogurt. Top the dish with a drizzle of EVOO, additional walnuts and lemon zest. Serve with the pita bread.

If there is a market or shop near you that sells Middle Eastern products, you can save time draining the yogurt by using Labneh, a Middle Eastern yogurt.

Fresh Beet Dip Recipe

When I first tasted this dip I thought of cherries. When I start eating cherries, it is really hard to stop. This dip had the same effect. It is just enticing, encouraging you to eat on like a stranded ship wreck survivor. Lost on an island with no food and then this dip forms right before your eyes. You just have to eat it.

source https://www.recipecritique.com/beet-dip-with-greek-yogurt/

No Bake “Easy” Blueberry Cheesecake

There is nothing that compares to a good cheesecake – Recipe Critique

No Bake Cheesecake

So here we are, back by popular demand, with another easy no bake cheesecake recipe. This cheesecake features the very healthy superfood blueberries. I have heard this cheesecake likened to ice cream and it really is almost like it. This no bake recipe features a rich, creamy blueberry cheesecake filling on top of a crunchy graham cracker crust. It is so easy to make and is rewarding in its simplicity. Even the pickiest of eaters will appreciate this dessert.

Easy Blueberry Cheesecake

This no bake easy blueberry cheesecake is made by whipping together the main ingredients in your blender or Cuisinart food processor (*affiliate link) and freezing until ready to use. The incorporation of sweet, fresh blueberries reduces the amount of sugar that you need to add, keeping this on the lighter side for the conscious eater. While very rich in vitamin C, blueberries are also a good source of dietary fiber. They are incredibly low in calories yet high in antioxidants. Considered one of the worlds superfoods, there are numerous benefits associated with the consumption of blueberries. Not to mention they are super delicious to snack on. This easy blueberry cheesecake is made by incorporating fresh berries through the entire filling increasing not only the amount of berries that you consume, but enriching the blueberry flavor throughout the entire cake.

No Bake Blueberry Cheesecake

Easy No Bake Blueberry Cheesecake Recipe

Crust

• 2 cups graham cracker crumbs (finely ground)
• 2 tbsp granulated sugar
• 1/2 cup melted butter (plus more for greasing pan)

Cheesecake Filling

• 2 8 Oz packs cream cheese (room temperature)
• 1/2 cup granulated sugar (more or less for your taste and sweetness of your berries)
• 1 cup blueberries (rinsed and drained, you can use frozen but we reccomment thawing first.)
• 1 tsp Vanilla extract
• 1 cup heavy whipping cream (can use store brought whipped ream topping)

Cake Crust

1. Lightly butter a 9″ springfoam pan and set aside
2. In a medium sized bowl, blend together the graham crackers, sugar and melted butter until well combined.
3. Press the cookie mix into your springform pan to completely cover the bottom and rise slightly up the sides of the pan
4. Refrigerate cake crust for 1 hour

Cake Filling

1. Add cream cheese, sugar, blueberries and vanilla to a blender and pulse. Using a rubber spatula, scrape down the sides of your mixer and pulse again until you have a well combined smooth mixture.
2. Using a cake mixer, whip the heavy cream until stiff peaks are formed.
3. Add half of the whipped cream to your cake filling and gently fold into the mix. Add in the remaining cream and again fold in to the cheesecake filling.
4. Remove the springfoam pan from the fridge and pour the cheesecake filling into the pan. Smooth the top with your spatula.
5. Freeze the cheesecake for at least 4 hours or up to one week. For longer storage, after 4 hours wrap the cheesecake in foil and place in a resealable bag. Return to the freezer.
6. Transfer the cheesecake from the freezer to the fridge 30 minutes before you wish to serve it.
7. Run a sharp knife under hot water, dry with a napkin and slice the cheesecake into serving sizes, reheating the knife between each slice.
8. Top with extra whipped cream or fresh fruit as desired.

No Bake Easy Blueberry Cheesecake

I like to serve this cheesecake recipe at events as it can be made in advance and kept frozen until needed. The recipe will keep unto a week in the freezer. simply move from the freezer to the fridge about 30 minutes prior to the Time you wish to serve it and use a hot knife to slice it. I keep the reheat the knife between slices by running it under hot water and drying off with a paper towel. Serve immediately topped with more fresh blueberries and voila!

“Forget who you are, your inner life, and go with a friend to pick wild blueberries in the forest.”
― Marty Rubin

* This post contains our affiliate link. If you follow this link and make a purchase it will not cost you a penny. But it will allow us to make a small fee that enables us to continue delivering our recipes. We at Recipe Critique thank you!

source https://www.recipecritique.com/no-bake-easy-blueberry-cheesecake/

Strawberry Banana Cheesecake Bars

“Cheesecake is the flavor of Love” Recipe Critique

No Bake Strawberry Banana Cheesecake

One of my all-time favorite deserts is cheesecake. However, without tons of practice they are just not the easiest things in the world to make at home. During the heat of summer, the last thing you really want to do is run your oven too much.  Then there is the issue of the cake cracking; although adding a pan of hot water to the bottom of the oven creates a nice steamy environment that often solves this problem.  I will grant, that if done right, they are well worth the effort. This very berry banana cheesecake is no exception.

Strawberry Banana Cheesecake Bars

Historically, my ultimate favorite of favorites has been key lime cheesecake.  But sometimes you just want to change it up a bit. My latest craving has been for these no bake strawberry banana cheesecake bars.  This recipe requires no oven time and is easy to make ahead and serve to a crowd.  Just make a whole “cake” and use a hot wet knife to slice into individual serving size bars before storing.  It can be made up to 2 days in advance and kept in the fridge for simplicity.  Keep chilled until ready to serve for a dessert that will help satiate.  I am not much for sweet desserts but the simple whip texture of a good cheesecake has always been my weak spot. I cream the strawberries and bananas in my Ninja Blender and then fold into the cream cheese mix until I have the desired consistency.

 

Very Berry Banana Cheesecake Recipe

Did I mention the flavor combination of these strawberry banana cheesecake bars?  These two fruits are a match made in heaven.  Using sweet fresh strawberries and a nice ripe banana ensure you maximize and showcase the natural sweetness of the fruit. Therefore, as a result this recipe requires less added sugar or sweetener.  It’s a win/win for everyone.  You can enjoy this cool refreshing very berry banana cheesecake recipe without adding too much to your waistline.  What’s not to like, right?  The double whammy of fresh fruits also helps us to get in some of our nine servings per day of fruit and veggies.  Its almost enough to overlook the cream cheese, but do not get too excited.

Strawberry Banana Cheesecake Bars

A super easy no bake strawberry banana cheesecake recipe that is made into individual servings that will impress your guests.

Graham Cracker Base

• 2 cups graham cracker crumbs
• 2 tbsp granulated sugar
• 1/2 cup Butter (melted)

Cheesecake Mix

• 2 8 oz packs cream cheese (room temperature)
• 3/4 cups granulated sugar (more or less to taste. I use less as the fruit has a natural sweetness )
• 1-1/2 cups fresh strawberries (wash and cored and roughly chopped)
• 1 large ripe banana (peeled and diced)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• whipped cream and fresh sliced strawberries (optional, for serving)

Graham Cracker Crust

1. Line and 8×8 baking pan with parchment paper. Leave some of the parchment outside of the pan as this will help to lift the cheesecake
   out of the pan.
2. In a bowl combine all of the graham cracker base ingredients and mix to combine.
3. Press the mixture into the bottom of your prepared baking pan, aiming for a nice flat even surface.
4. Place the baking pan in the fridge to chill the crust for 1 hour.

Cheesecake Mix

1. Add the cream cheese, sugar, strawberries, banana and vanilla extract to your blender and thoroughly mix to combine all ingredients.
2. Using a cake mixer or whisk, whip the cream until stiff peaks appear.
3. Add half the whipped cream to the cheesecake mix and blend in using a spatula. Add the remaining whipped cream and fold into the cheesecake mix
4. Pour the cheesecake mix into the baking pan lined with the crust. Again, the goal should be a nice evenly smooth surface.
5. Place the cheesecake into your freezer and freeze for a minimum of 4 hours.
6. Remove the cheesecake from the freezer.
7. Run a sharp knife under hot water and dry it off with a paper towel. While the knife is still hot slice the cheesecake into the bar size you desire. You can either slice into 3 rows of 3 or 4 rows of 4 depending your your serving size requirement.
8. Keep the cheesecake frozen, but place in the fridge 30 minutes before you would like to serve. Top with either whipped cream, fresh strawberries or both.

Sweetened by the natural sugar in the fruit, this recipe requires little extra sugar to be added.

Strawberry Banana Cheesecake

So just to recap strawberries are a rich source of essential nutrients we all need.  They are full of Vitamin C, healthy fiber, folic acid and antioxidants.  They are great at helping to fight poor immune systems, high blood pressure, they help regulate your blood sugar and promote healthy eyesight.  Well as for banana’s; who does not know that bananas are a great source of potassium, magnesium, vitamins C and B6, as well as protein, fiber and folate.  You can’t go wrong with this combination.

“I suspect music is auditory cheesecake, an exquisite confection crafted to tickle the sensitive spots of… our mental faculties.” Steven Pinker

source https://www.recipecritique.com/strawberry-banana-cheesecake-bars/

Lemon Rosemary Potato Wedges

Greek-Style Lemon Rosemary Potato Wedges

There comes a time when we all need a little comfort from food.  For me, that comfort food comes in the form of these utterly to die for Greek-style lemon rosemary potato wedges. Slow roasted in olive oil until butter soft with fresh lemons, rosemary and a light sprinkle of salt, these potato wedges go deep. Very Deep!  As for comfort food, these potato wedges are about as “healthy” comfort food as you can get. 

Lemon Rosemary Potatoes

I use organic russet potatoes to make these delicious lemon rosemary potato wedges.  There is just something satisfying about russet potatoes.  They just leave me feeling satiated for hours. I know there are a lot of people out there who frown on white potatoes, but I think they have been given a bum rap.  A quick search online shows a medium size russet potato has less than 200 calories, no fat and zero cholesterol.  They are a good source of potassium and protein. Also, if you buy organic and eat the skin, they are an amazing source of fiber. Just a note on this:  Please try to buy organic potatoes.  There is an abundance of genetically modified potatoes out there, and as ground soil growers, they are typically grown with pesticides.  

Lemon Rosemary Potato Wedges

Easy Greek-style lemon rosemary potato wedges that are about as soothing to the soul as comfort food can get.

• 2 lbs russet potatoes
• 1/4 cup extra virgin olive oil
• 2 sprigs fresh rosemary (finely chopped)
• 1/4 cup fresh lemon juice
• 1/4 cup low sodium chicken stock (can substitute vegetable stock)
• salt and fresh ground pepper (to taste)
• fresh lemon slices and rosemary sprigs (optional, for garnish)

1. Preheat oven to 325° F

2. Clean the potatoes to your liking. You can either scrub and dry or peel, rinse and dry. Slice the potatoes in half lengthwise and then slice each half into 2 or 3 slices depending on the size of the potato and your desired wedge size

3. Place the potatoes in a large bowl with 2 tbsp of the olive oil, rosemary, salt and pepper and toss to coat the potatoes.

4. Spread the sliced potatoes in a single layer across a 9 x 13 glass baking dish. Add in the remaining ingredients into the baking dish. Bake the potatoes they are tender in the center and slightly crisp on the edges, tossing every 30 minutes. For a more softer center toss and bake an additional 30 minutes

5. Garnish with fresh lemon slices and serve immediately.

   

Greek Style Potato Wedges

If done correctly, Greek style potatoes are created by slow roasting in a lemon rich broth until soft and fork tender.  The addition of the herb rosemary just adds another dimension to the flavor and if you really want to amp it up, throw in some minced garlic.  The important aspect is that you infuse the potatoes with as much flavor as possible and this is best accomplished by slow roasting. Another thing important for you to note here is that these are not “crispy” potatoes.  They can develop a nice skin, but the insides should resemble mashed potatoes with a velvety, tangy, juicy interior.  Are you getting the picture here?  It is pretty hard to rival these potatoes when you are looking for comfort food. 

“Pray for peace and grace and spiritual food, For wisdom and guidance, for all these are good, but don’t forget the potatoes.”

John Tyler Pettee, ‘Prayer and Potatoes’

source https://www.recipecritique.com/lemon-rosemary-potato-wedges/

Very Berry Banana Cheesecake

“Cheesecake is the flavor of Love” Recipe Critique

No Bake Strawberry Banana Cheesecake

One of my all-time favorite deserts is cheesecake. However, without tons of practice they are just not the easiest things in the world to make at home. During the heat of summer, the last thing you really want to do is run your oven too much.  Then there is the issue of the cake cracking; although adding a pan of hot water to the bottom of the oven creates a nice steamy environment that often solves this problem.  I will grant, that if done right, they are well worth the effort. This very berry banana cheesecake is no exception.

Strawberry Banana Cheesecake Bars

Historically, my ultimate favorite of favorites has been key lime cheesecake.  But sometimes you just want to change it up a bit. My latest craving has been for these no bake strawberry banana cheesecake bars.  This recipe requires no oven time and is easy to make ahead and serve to a crowd.  Just make a whole “cake” and use a hot wet knife to slice into individual serving size bars before storing.  It can be made up to 2 days in advance and kept in the fridge for simplicity.  Keep chilled until ready to serve for a dessert that will help satiate.  I am not much for sweet desserts but the simple whip texture of a good cheesecake has always been my week spot. I make a blend of the strawberries and bananas in my Ninja Bullet and blend into the cream cheese mix until I have the desired consistency.

Very Berry Banana Cheesecake Recipe

Did I mention the flavor combination of these strawberry banana cheesecake bars?  These two fruits are a match made in heaven.  Using sweet fresh strawberries and a nice ripe banana ensure you maximize and showcase the natural sweetness of the fruit. Therefore, as a result this recipe requires less added sugar or sweetener.  It’s a win/win for everyone.  You can enjoy this cool refreshing very berry banana cheesecake recipe without adding too much to your waistline.  What’s not to like, right?  The double whammy of fresh fruits also helps us to get in some of our nine servings per day of fruit and veggies.  Its almost enough to overlook the cream cheese, but do not get too excited.

Strawberry Banana Cheesecake Bars

A super easy no bake strawberry banana cheesecake recipe that is made into individual servings that will impress your guests.

• CourseDesserts
• CuisineAmerican

Servings9-16 servings

Prep Time1 hour

Ingredients

Graham Cracker Base

• 2cups graham cracker crumbs
• 2tbsp granulated sugar
• 1/2cup Buttermelted

Cheesecake Mix

• 28 oz packs cream cheeseroom temperature
• 3/4 cups granulated sugarmore or less to taste. I use less as the fruit has a natural sweetness
• 1-1/2cups fresh strawberrieswash and cored and roughly chopped
• 1large ripe bananapeeled and diced
• 1tsp Vanilla extract
• 1cup heavy whipping cream
• whipped cream and fresh sliced strawberriesoptional, for serving

Instructions

Graham Cracker Crust

1. Line and 8x8 baking pan with parchment paper. Leave some of the parchment outside of the pan as this will help to lift the cheesecake out of the pan.
2. In a bowl combine all of the graham cracker base ingredients and mix to combine.
3. Press the mixture into the bottom of your prepared baking pan, aiming for a nice flat even surface.
4. Place the baking pan in the fridge to chill the crust for 1 hour.

Cheesecake Mix

1. Add the cream cheese, sugar, strawberries, banana and vanilla extract to your blender and thoroughly mix to combine all ingredients.
2. Using a cake mixer or whisk, whip the cream until stiff peaks appear.
3. Add half the whipped cream to the cheesecake mix and blend in using a spatula. Add the remaining whipped cream and fold into the cheesecake mix
4. Pour the cheesecake mix into the baking pan lined with the crust. Again, the goal should be a nice evenly smooth surface.
5. Place the cheesecake into your freezer and freeze for a minimum of 4 hours.
6. Remove the cheesecake from the freezer.
7. Run a sharp knife under hot water and dry it off with a paper towel. While the knife is still hot slice the cheesecake into the bar size you desire. You can either slice into 3 rows of 3 or 4 rows of 4 depending your your serving size requirement.
8. Keep the cheesecake frozen, but place in the fridge 30 minutes before you would like to serve. Top with either whipped cream, fresh strawberries or both.

Strawberry Banana Cheesecake

So just to recap strawberries are a rich source of essential nutrients we all need.  They are full of Vitamin C, healthy fiber, folic acid and antioxidants.  They are great at helping to fight poor immune systems, high blood pressure, they help regulate your blood sugar and promote healthy eyesight.  Well as for banana’s; who does not know that bananas are a great source of potassium, magnesium, vitamins C and B6, as well as protein, fiber and folate.  You can’t go wrong with this combination.

“I suspect music is auditory cheesecake, an exquisite confection crafted to tickle the sensitive spots of… our mental faculties.” Steven Pinker

source https://www.recipecritique.com/very-berry-banana-cheesecake/

Creamy Avocado Mint Caper Dressing

Too many simple green salads suffer from a lack of imagination. – James Beard

Avocado and Mint Dressing

I have to admit, I came upon this zesty, creamy avocado mint caper dressing by accident. I was at the farmer’s market way too early on a Sunday morning, after a particularly late Saturday night, and mistakenly picked up a bunch of mint leaves instead of the fresh basil I wanted. When I got home and realized my mistake, well ughh…. My original intention was to play with my basic basil pesto recipe and see how I could make it a little different, to just jazz it up a bit. I wanted a new and improved pesto. With my mini blender on hand, I was ready to make pesto. However, another trip back to the farmer’s market was not part of my plan.

The Avocado Mint Idea

So here I was with a bunch of fresh mint, which is not a herb I have worked with much in the past, and no idea what to do with it. I enjoy a hot cup of tea, but there is only so much mint tea that I can drink. I abhor food waste and really wanted to find something to do with the mint. So, while I stared at this bunch of mint in consternation, I decided to make a little breakfast. My taste buds were yearning for a little avocado toast with a fried egg on top. In retrospect, this was not a bad idea; I was getting seriously famished and needed something to eat. So, I made my breakfast using only half an avocado, and ate all the while still pondering the mint. I had the other half of the avocado on the counter right next to the mint, and voila, the idea was born.

Avocado Mint Caper Dressing

• CourseSalads
• CuisineAmerican

Servings5 servings

Ingredients

• 1/2 large avocadopeeled, pitted and diced
• 1/4cup fresh mint leavesroughly chopped
• 2tbsp capers, in their juice
• 1/4cup apple cider vinegar
• 1/4cup olive oil
• salt and pepper to taste
• Juice of 1 lemonoptional

Instructions

1. Combine all ingredients into a mini blender and pulse to combine. I mix to a smooth, creamy consistency.
2. Add more or less of any ingredient to please your own taste. I mix and taste, mix and taste until I get the right amount of zest for my taste buds.

Creamy Avocado Mint Caper Dressing

I added the half of avocado and some of the mint to my small food processor. Then in went some apple cider vinegar and some olive oil. I added a couple of tablespoons of capers with their juice and processed away. The result was this vibrant, zesty, creamy avocado mint caper dressing that really brought my salads to life. It lent this perfect blend of sweet, tangy and salty to every bite. The best part is that this recipe is completely customizable. Blend and taste, blend and taste. Feel free to add more mint to your taste or more avocado for a thicker creamier dip texture. This salad dressing is also great as a dip with a side of chopped vegetables for a healthy snack. This dressing keeps great in the fridge for up to a week in a air tight container.

But, you must remember, whatever you eat, make sure you have at least one bowl of salad with it.” ― S.A. Tawks, The Spirit of Imagination

source https://www.recipecritique.com/creamy-avocado-mint-caper-dressing/